Puducherry Sambar / Pondicherry Sambhar

by - April 22, 2014

Pondicherry Sambhar


       Podicherry or puducherry is a famous tutorist desination in south India, located on the south eastern coast of Bay of Begal. Still retains its French colonial heritage. Many streets are in French names even today, Several beautiful churches remain. French-style villas are a common sight. In the French quarter, the buildings are typically colonial style with long compounds and stately walls. The Indian quarter consists of houses lined with verandas and with large doors and grills. Several beautiful churches remain.
        Main languages spoken in the region are Tamil, Malayalam, Telugu, Hindi and English. French is still spoken by a considerable number of people because of the colonial past and the rising number of expatriates from France, French businessmen and new settlers. Accodring to maps of India. Pondi Cuisine is a blend of French and the Indo style which has given birth to an innovative taste that is simply marvelous. The influence of the neighboring areas like Tamilnadu, Andhra Pradesh and Kerala is also visible.   Now let see today's recipe from Pondichery treasure "Sambar" which is quite different from our regular sambar recipe.  Crushed garlic, cumin and pepper gives nice flavour and different taste to this dish..

     
Preparation time: 10 minutes
Cooking time: Less than 45 minutes
Serves: 6
Adapted from Aparna's space

Ingredients: 
To Pressure cook:
1 cup toor dal / tuvaram paruppu
2 cups water
1 tsp turmeric powder
1 +1 tbsp oil

For Seasoning: 
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
6 dry red chillies, broken into 2 (seeds discarded)
1/2 tsp asafoetida
6 curry leaves

Other Ingredients:
2 big onions, chopped 
2 eggplant and 6 drumstick pieces (or any vegetable of your choice), cut into big pieces
1 big tomato, chopped
1/2 tsp jaggery, optional
1/2 tbsp tamarind pulp
Salt to taste
1 tbsp coriander leaves, finely chopped

To Crushed Coarsely:
6 garlic cloves
1/2 tbsp cumin seeds 
1/2 tbsp black peppercorns


Method: 
1. Pressure cook toor dal, turmeric powder and 1 tbsp oil together for 3 whistles, turn off the heat. let the pressure drop. Set aside.
2. Strain the water out and keep the dal aside.  Heat oil in a pan, add the mustard seeds and the urad dal and let them splutter.
3. Add remaining seasoning ingredients, followed by vegetable, chopped onions, chopped tomato, jaggery, salt and the strained water from the cooked dal.
4. Cover the pan and cook till the vegetables are done. Add the tamarind pulp, cooked dal, crushed garlic, cumin and peppercorns and the coriander leaves. Cover the pan for 10 minutes, stir and adjust salt to taste.  Serve with rice.

Pondicherry Sambhar

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Puducherry Sambar / Pondicherry Sambhar
Preparation time: 10 minutes
Cooking time: Less than 45 minutes
Serves: 6
Adapted from Aparna's space

Ingredients: 
To Pressure cook:
1 cup toor dal / tuvaram paruppu
2 cups water
1 tsp turmeric powder
1 +1 tbsp oil

For Seasoning: 
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
6 dry red chillies, broken into 2 (seeds discarded)
1/2 tsp asafoetida
6 curry leaves

Other Ingredients:
2 big onions, chopped 
2 eggplant and 6 drumstick pieces (or any vegetable of your choice), cut into big pieces
1 big tomato, chopped
1/2 tsp jaggery, optional
1/2 tbsp tamarind pulp
Salt to taste
1 tbsp coriander leaves, finely chopped

To Crushed Coarsely:
6 garlic cloves
1/2 tbsp cumin seeds 
1/2 tbsp black peppercorns 

Method: 
1. Pressure cook toor dal, turmeric powder and 1 tbsp oil together for 3 whistles, turn off the heat. let the pressure drop. Set aside.
2. Strain the water out and keep the dal aside.  Heat oil in a pan, add the mustard seeds and the urad dal and let them splutter.
3. Add remaining seasoning ingredients, followed by vegetable, chopped onions, chopped tomato, jaggery, salt and the strained water from the cooked dal.
4. Cover the pan and cook till the vegetables are done. Add the tamarind pulp, cooked dal, crushed garlic, cumin and peppercorns and the coriander leaves. Cover the pan for 10 minutes, stir and adjust salt to taste.  Serve with rice.
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18 comments

  1. Delicious and healthy looking sambar. This is the right kind of meal I was looking for to prepare during this time of the year.
    Deepa

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  2. You just made me really really hungry!

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  3. My comforting food, i can happily have this fingerlicking sambar with some papads everyday. My favourite dish.

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  4. Nice sambar, with the addition of garlic,pepper and cumin.

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  5. Nice dal preparation, simple and comforting.

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  6. love the vessel in which u have served it!!

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  7. Healthy and super delicious sambar.

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  8. That Pondicherry sambar looks hearty and delicious.

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  9. Same pinch. Even I made it and we all loved it. I love the vessel you have here. Sambar looks so inviting...

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  10. Sambar looks very good. I love how sambar is so versatile with so many variations!

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  11. Sambar looks delicious. There are so many variations to this humble sambar!

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  12. Same pinch. I too made the same sambhar. :) Looks yum.

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  13. lots of different pondu sambar and each one a little different. looks good

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  14. Wow Saar I just cannot get my eyes off the container of the sambhar. reminds me of the time when my granny used to serve us . Yum Sambhar.

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  15. it is like any other sambar except sambar powder,then why the name comes

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